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Food Science and Technology Journal (Foodscitech)

foodscitech
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Published by Universitas Dr. Soetomo Surabaya

ISSN : 26221985 EISSN : 26224127 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Food Science and Technology Journal (Foodscitech) is an online journal in the food science, food technology, nutrition, which also includes about the food chemistry science, biochemistry, microbiology, food engineering, food safety, food quality, food sensory, functional food, health food and the other fields that are related to the food ISSN 2622-1985 (Print) ISSN 2622-4127 (Online).

Arjuna Subject : -

Articles 129 Documents

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The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic Prayitno, Sutrisno Adi
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Virgin Coconut Oil (VCO) is an oil product derived from coconut without experiencing high-temperature processes and chemical adding. The making of VCO can be done by various methods. One of them is using an enzymatic method that can be combined with fermentation techniques. The purpose of this study was to identify the physical character and chemical properties of the product from a combination of fermentation and enzymatic by using the bromelain enzyme derived from pineapples extract. The fermentation is carried out for 20 hours. The results showed that pineapples extract showed that bromelain enzyme showed by the colour change of pineapples extract to be brown and there were black sediment, the pH average of pineapples extract was 3.6, the highest VCO in the additional treatment was 50% pineapples extract to 70 ml and the lowest at pineapples extract 20% by 52 ml. The general, the flavour and colour are neutral, there was still the distinctive of pineapples. The highest moisture content in VCO oil is 0.36% in addition to pineapples extract 40% and the lowest is 0.14% from the addition of 30% pineapples extract. While the highest FFA level was at the addition of 20% pineapples extract concentration with FFA value of 0.36%, while the addition of 50% pineapples extract which produced FFA content was 0.32%. The results of the study concluded that the VCO produced was good, but the physical characteristics of the aroma did not meet the requirements.

Shelf Life Determination of Pineapple Juice Using Extended Storage Studies (ESS) Method Wardhani, Asri Puspita
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Pineapple is one of perishable horticultural commodities that usually consumed in fresh form. Based on that, commercial food processing technology are required to extend shelf life of product. Shelf life product information is necessary before product launched in the market to ensure and guarantee the customers. The object of this research was to determine shelf life of pineapple juice that estimated by using ESS (Extended Storage Studies) method. Pineapple juice with preservative (0.05% sodium benzoate) and no preservative was processed, packaged and stored at chilling temperature (7Â°C) and room temperature (25Â°C). The juices were analyzed for the sensory attributes such as, taste, aroma, appearance, and viscosity. Sensory test was stopped when the panelist refused to do test for bubble, foam and mold growth on the surface, fermentation aroma appeared, and viscosity of pineapple juice increased. The shelf life were estimated to be 14 week for pineapple juice stored at 7Â°C with preservative (T1B1), 10 week for pineapple juice stored at 7Â°C without preservative (T1B2), 2 week for pineapple juice stored at 25Â°C with preservative (T2B1)and less than 2 week for pineapple juice stored at 25Â°C without preservative (T2B2). Therefore, chilling combined with use of preservatives are able to retard spoilage and slowed down deterioration of sensory attributes in pineapple juice.

Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus) Fatimah, Siti
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Okra pudding is one of the dessert foods prepared from agar ingredients. Making okra as a pudding is expected to have more vitamin content than pudding in general. This study aims to determine the effect of different soaking time and agar concentration on crude fiber content, total sugar and organoleptic quality of okra pudding (Abelmoschus esculentus). This study used a Completely Randomized Design (CRD) with two factors, namely immersion time of okra (2, 3 and 4 hours) and agar concentration (2, 3 and 4%) each treatment was repeated 3 times. Determination of the best treatment of all research parameters was carried out using the effectiveness test. The results of the study showed that different lengths of fertilization and concentration had a significant effect on crude fiber content, total sugar and organoleptic quality.

Description Of Eat Pattern And Relationship Between Nutrition Status With Basic Consumption Levels In Children Of School Widiayunita, Miranti
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Since the 2016 economic crisis, the number of poor people in Indonesia has increased. One of its impacts was the increasing number of street children. Street children are one of the conditions of children in a difficult situation and vulnerable livelihood, mainly on the aspect of health and their future. The aim of this research is to understand the nutritional status of street children as the scientific basis for further intervention programs. This research utilises the discrete-analytic observation by using quota sampling of 30 street children in the Tembokrejo Village. Nutritional status was assessed using the anthropometric parameters of height according to age and sex and carried out during 48 hours to determine their diet and consumption level. This research concluded that 70% of street children have poor nutritional status and only 6.7% have good nutritional status, most common diet patterns for street children are rice, side dishes and vegetables, level of consumption is still below the Nutritional Adequacy Rate (AKG) and no significant relationship between nutritional status and consumption level. This research suggests that intervention programs on street children need to be implemented to prevent further serious nutritional problems.

Formulation Optimisation Of Rolled Pancake With Red Dragon Fruitâ€™s Skin Using Response Surface Methodology Faridah, Anni Faridah
Food Science and Technology Journal (Foodscitech) Vol 2 No 1 (2019)
Publisher : Universitas Dr Soetomo

Kue Dadar (lit. pancake) is a green-coloured Indonesian cake, but in recent years it saw the colouring of the pancake is mainly using synthetic colouring. This type of colouring can be substituted with natural colourings such as Betalain, gathered from the skin of the red dragon fruit. The skin is also beneficial for human because it also contains fibre, pectin, and other nutritious contents. This research aims to obtain the formulation of red dragon skin pancake, using the factors of red dragon skinâ€™s amount (X1), eggâ€™s amount (X2), and thick coconut milkâ€™s amount (X3). This research will be conducted through experiments, utilising Response Surface Methodology (RSM) and Central Composite Design (CCD). Data analysis will be assisted by Software Design Expert ver. 7.1. The results of this pancake formulationâ€™s optimisation are 89.73 grams of red dragon fruit skin, 39.99 grams of egg, 167.78 ml of thick coconut milk and have a quadratic characteristic. Analysis results of R2 and Adjusted R2 by colour and texture response are 0.8720; 0.9500 and 0.9327; 0.9049 respectively. Response values on its optimal condition are 5.47 for colour and 5.62 for texture. Other quality values are 5.00 for shape (good shape), 5.23 for aroma (good smell), and 4.90 (sweet flavour).

The Sensory Evaluation on Pumpkin Ice Cream that Formulated by Red Dragon Fruit Prayitno, Sutrisno Adi; Rahma, Amalia
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in haemoglobin synthesis. On the other hand, the ingredients in dragon fruit is almost the same as pumpkin, which contains iron elements that play a role in the formation of blood, namely in the synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into functional food. One of the functional food products is ice cream. The purpose of the study was to find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using untrained panellists. The determination of the best formulation on the product is obtained from the average value of the highest overall acceptability. The hedonic results show that the pumpkin ice cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%). By this, it can be concluded that the best formulation that can be recommended is in the C treatment by the proportion of 50 %: 50% pumpkin and red dragon fruit.Â

Sanitary Test of Penyetan Vendorsâ€™ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).

Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae ofÂ Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity ofÂ Sargassum cristaefoliumÂ alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods Dahlan, Dwi Nur Aini
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

CempedakÂ fruitÂ isÂ oneÂ ofÂ theÂ fruitsÂ thatÂ containÂ beta-carotene.Â ItsÂ ripeningÂ techniqueÂ isÂ estimatedÂ toÂ impactÂ theÂ contentÂ ofÂ beta-caroteneÂ inÂ theÂ fruitÂ afterÂ beingÂ processedÂ intoÂ jam.Â TheÂ purposeÂ ofÂ thisÂ researchÂ isÂ toÂ findÂ outÂ theÂ correctÂ typeÂ ofÂ ripeningÂ toÂ produceÂ theÂ bestÂ qualityÂ cempedakÂ jamÂ thatÂ containsÂ positiveÂ beta-carotene.Â Beta-caroteneÂ testingÂ usesÂ UV-VisÂ spectrophotometry.Â DataÂ wereÂ analysedÂ usingÂ theÂ OneÂ WayÂ AnavaÂ testÂ onÂ SPSSÂ StatisticsÂ 21.Â TheÂ resultsÂ showedÂ thatÂ thereÂ wereÂ significantÂ differencesÂ inÂ theÂ beta-caroteneÂ contentÂ betweenÂ cempedakÂ jamÂ usingÂ traditionalÂ ripeningÂ withÂ cempedakÂ jamÂ whichÂ wasÂ ripenedÂ byÂ carbide.Â TheÂ betaÂ caroteneÂ contentÂ ofÂ cempedakÂ jamÂ thatÂ hasÂ beenÂ traditionallyÂ ripenedÂ (averageÂ value:Â 0.42)Â hasÂ aÂ higherÂ beta-caroteneÂ contentÂ thanÂ cempedakÂ jamÂ thatÂ hasÂ beenÂ ripenedÂ byÂ carbideÂ (averageÂ value:Â 0.22).Keywords:Â Cempedak;Â beta-carotenÂ content;Â CempedakÂ jam

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Home Page

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Contact Name Fadjar Kurnia Hartati

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Contact Name
Fadjar Kurnia Hartati

Contact Email
fadjar.kurnia@unitomo.ac.id

Phone
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Journal Mail Official
foodtech018@gmail.com

Editorial Address
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Location
Kota surabaya,

Jawa timur

INDONESIA